Indonesian Tempeh Salad

Indonesian Tempeh Salad

Ingredients (use vegan versions):

1 clove garlic, pressed
1-inch piece of ginger, grated
¼ cup rice or apple cider vinegar
¼ cup sesame oil (or olive)
1 tablespoon toasted sesame oil
1 tablespoon miso
pinch black pepper
1 package tempeh, cubed
2 large handfuls of greens (watercress, spinach, mizuna…)
½ cucumber, thinly sliced
sesame seeds, to garnish

Directions:

1. If your tempeh isn’t pre-cooked, put the cubes in the oven at 300-350 degrees for 15 minutes, until browned, while you put together the salad.

2. Mix together the first 7 ingredients for the dressing…

Read full article at vegweb.com

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